Prune-Armagnac Ice Cream

Ingredients

Prune-Armagnac Purée

  • 500 g / 1 lb 1.64 oz prunes
  • 200 g / 7.05 oz sugar
  • 250 g / 8.82 oz Armagnac

Ice Cream Base

  • 2.52 kg / 5 lb 8.88 oz / 50.38% milk
  • 536 g / 1 lb 2.9 oz / 10.71% heavy cream
  • 651 g / 1 lb 6.96 oz / 13.01% sugar
  • 345 g / 12.17 oz / 6.9% egg yolks
  • 950 g / 2 lb 1.51 oz / 18.99% Prune-Armagnac Purée

Method

  1. For the Prune-Armagnac Puree: Purée all of the ingredients in a blender.
  2. For the Ice Cream Base: Make the ice cream base according to the Classic Ice Cream Method. Cool the base over an ice bath.
  3. Once the ice cream base is cooled, add the prune-Armagnac purée and whisk thoroughly to completely incorporate the purée.
  4. Strain the base through a fine-mesh strainer. Age the base overnight under refrigeration.
  5. Once the base has aged, churn to the desired consistency.
  6. Harden for at least 2 hours and up to 4 hours. Reserve until needed.